Participants will learn to identify inventory management best practices; provide tools for inventory management; introduce traceability and tracking systems; and update traceability practices in school nutrition programs through effective inventory controls and the creation of standard operating procedures

Effective inventory control begins long before products are purchased. Effective menu planning and recipe development is the first step in inventory management. Menu planning and recipe development should utilize a minimum of products while at the same time provide enough variety to maximize customer satisfaction and good nutrition. Procuring, forecasting, ordering, and receiving ensure that the right foods in the correct quantities are received just in time for production. Storage practices keep food secure and minimize waste. Effective and efficient production and service practices ensure that customers consistently receive the foods they want safe and freshly prepared served in correct portions.

At the conclusion of the course, participants will be able to describe differences in inventory management when using a “supply chain view” compared to a “school nutrition department view”. Identify information needed for product trace ability and state when this information should be recorded. Describe how each function in the school nutrition department impacts inventory management. Describe how inventory management and food tracking best practices impact food-related emergencies.

Directors, Supervisors, Warehouse Personnel

Food & Nutrition Program

...There are no COOPs...